I was intrigued by the Michele Foster fondant recipe, does anyone know how it compares to MMF? As far as workability? I often have trouble with my MMF being sticky or tearing...it seems like every batch is different and I feel like it's a gamble every time I roll it out..would the MFF recipe be more consistent?

sorry, also does anyone know which recipe of MFF I should use, there are 3 posted in the recipe section.

I love love love MFF recipe. I tried the MMF at first but found it sticky and messy to clean up. I have had No problems with the MFF . I use the updated recipe but I had used the original recipe as well. People actually eat the stuff too and like it. I cannot afford to buy it premade so I buy my gelatin at Bulk Barn ( a wholesale type bin store) and purchased glycerin from a cake supply store,therefore cutting overall costs.
Once again no problems with tearing or stickiness,even when it is coloured.

Use the MFF recipe that calls for 2 tbsp of the ingredients, of two things. Can't link to it right now, but that's the one.

I find Michelle Foster's much easier to work with and to make, also tastes great.

Check your corn syrup. If it's very thin, then try adding 1-2 tsp. more gelatin. The makers of corn syrup have apparently added more water to it so it's very thin. This makes for very soft fondant. I haven't made any fondant in a while, so I'm not sure what the fix really is.

Michele